- Special Pricing
Smoked Trout Spread
- Active Time 20m
- Total Time 1h 5m
Makes about 2 cups (Serves 16)
From the old pureed shrimp pastes of South Carolina to contemporary cream cheese concoctions, fish and shellfish spreads have a long (if not always venerable) history in the country. Of the many varieties around, this is our favorite, which we developed originally for one of our earlier books, "Smoke and Spice" (1994). If you don't want to smoke the trout yourself, use 1/2 pound of a good store-bought fish.
- For the Smoked Trout:
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon prepared horseradish
- Salt and pepper
- One 8-10-ounce trout, preferably brook trout, gutted (head on or off)
- For the Spread:
- 3 ounces cream cheese, softened
- 3 tablespoons minced onion
- 3 tablespoons pecan pieces, toasted
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons Creole mustard
- 1 teaspoon white wine Worcestershire sauce
- Several drops of hot pepper sauce, such as Tabasco
- Crackers, zucchini rounds, or cucumber rounds, for serving
FOR THE SMOKED TROUT:
Stir together the lemon juice, horseradish and a bit of salt and freshly milled black pepper to taste. Rub the mixture inside the trout. Let the trout sit at room temperature for 20-30 minutes.
Fire up a smoker or covered grill to 225-250 degrees F, following the manufacturer's instructions for smoking. Oil the cooking grate well. Place the fish on the cooking grate as far from the fire as possible.
Smoke the fish covered for 25-35 minutes, until the trout is opaque and flakes easily. Open the smoker only when necessary, and cover as quickly as possible to minimize the loss of heat and smoke.
FOR THE SPREAD:
When cool enough to handle, flake the fish and place it in a food processor, discarding the skin and bones. Add the remaining ingredients, except for the crackers, and process until well mixed, but with a bit of texture to it. Pack the spread into a small serving bowl and refrigerate, covered, for at least 30 minutes.
Serve chilled with crackers or vegetables.
Serving size = 2 tablespoons
Recipe reprinted by permission of Broadway Books. All rights reserved.
nutrition information per serving
50 calories; 4g total fat; 14mg cholesterol; 31mg sodium; 1g carbohydrates; 0g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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